dc.contributor.author | เผื่อนพิภพ, ชมภูนุช | |
dc.date.accessioned | 2015-06-04T09:18:23Z | |
dc.date.available | 2015-06-04T09:18:23Z | |
dc.date.issued | 2015-06-04 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1700 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, ฉบับพิเศษ : 19-25 | en_US |
dc.description.abstract | Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1, 0.3, 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps, %Overrun 47.600.11, %solubility 25.50.12 at ambient temperature for 30 min, pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78, %fat 6.06, %carbohydrate 18.94, %moisture 72.76, %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten. | en_US |
dc.description.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | Banana Flour | en_US |
dc.subject | แป้งกล้วย | en_US |
dc.subject | Stabilizer | en_US |
dc.subject | สารให้ความคงตัว | en_US |
dc.subject | Coconut Milk Ice-cream | en_US |
dc.subject | ไอศกรีมกะทิ | en_US |
dc.title | Developing stability of coconut milk ice-cream by banana flour | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | chompoonuch.p@rmutp.ac.th | en_US |